That Time I Set Dessert on Fire: My Bananas Foster Story
You know how some folks have fond stories about cookies or pie from their childhood? Well, the first time I made Southern Bananas Foster, my kitchen almost became a fireworks show. (Luckily, the only thing that got scorched was my dignity.) Truth be told, I was a bit nervous about lighting rum on fire in my mom's old skillet—but now Bananas Foster is one of those dishes I whip up when I want to wow folks without actually making anything complicated. I still tease my cousin Angie about how she thought the bananas were going to "explode." Spoiler: they did not explode. But they did disappear from the pan in no time flat.
Why You'll Love This (Even If You Aren't a Fire Juggler)
I make this when my sweet tooth is yelling louder than a two-year-old at nap time. My family goes bananas (ha!) for it—mostly because it's gooey, boozy, and comes together in a blink. Actually, sometimes I get a little lazy and just pile it over ice cream, nothing fancy, but everyone's still licking their bowls. There was that frustrating year when I tried to make it low-sugar for my aunt and, honestly, it just wasn’t as good. Lesson learned: don’t skimp on the sugar unless you have to!
So, What Do You Need? (Ingredients, Plus a Few Substitutes)
- 3-4 ripe bananas (if you only have two, just cut 'em thick—I sometimes use plantains if I'm feeling wild)
- ½ cup (1 stick) unsalted butter – but honestly, I've used salted before and survived
- 1 cup light brown sugar (I've tried dark brown, and it's a little richer—worth a go if you love caramel-y stuff)
- ½ teaspoon ground cinnamon (my grandma insisted on McCormick's, but store-brand works too)
- ¼ cup banana liqueur (let’s be honest, sometimes I skip this part and use a splash of vanilla extract)
- ⅓ cup dark rum (Or, you could use bourbon—that was a happy accident I stumbled on once)
- Pinch of salt (just a pinch, and only if you used unsalted butter)
- Vanilla ice cream, for serving—Blue Bell is the local favorite, but anything creamy will do
Now Let's Make Some Southern Bananas Foster (Step-by-Step, Kinda)
- Melt the butter in a big ol’ skillet over medium-low heat. This is where I remind myself not to wander off and forget it's on the stove.
- Stir in brown sugar and cinnamon. You'll want to swirl it all around until it forms a thick, sugary goop—don’t worry if it looks odd, it’ll all smooth out. Sometimes I sneak a taste just to make sure it’s not too grainy.
- Add the banana liqueur or vanilla. Let that bubble gently for a couple minutes. Then—slice those bananas, pretty thick so they don’t just mush up. Throw ’em in the pan and spoon the sauce over until they’re all cozy and coated. About 2 minutes or so, don’t overthink it.
- Now the fun part (and maybe the scary one): slowly pour in your rum. Once it’s in, tilt the pan away from you and carefully set it alight with a long lighter. If you’re too nervous about the flames, you can just simmer it for a few minutes and skip the fire show. No judgment here.
- The flames should burn off in about 30 seconds. When it dies down, swirl everything together, then serve immediately over way too much ice cream.
Little Notes From My Kitchen Fails & Wins
- If your sauce ever looks grainy, just keep stirring; it usually smooths out.
- Don’t use green bananas. I thought firmer was better. It is not.
- Actually, adding a pinch of nutmeg once gave it a lovely twist—totally optional, though.
- Trying to rush the butter-sugar bit makes for lumpy sauce, so yeah, don’t do that.
What I’ve Tried (That Sometimes Works, and Sometimes Doesn’t)
So I once tossed in toasted pecans—pretty tasty, y’all! And swapping rum for bourbon (as I mentioned) brings a nice smoky note. But using coconut sugar? I’d skip it; the sauce lost its shine and honestly tasted kinda flat. Also, I’m still not sure why, but once I used overripe bananas and it turned into weird banana pudding—it was… fine, but not what you want here.
Gear Up (Or Wing It With What You’ve Got)
- Large skillet—cast iron is classic, but I’ve used a nonstick pan and nobody called the food police
- Long lighter for the flame (I mean, I’ve used matches but nearly fried my knuckles, so maybe just use a lighter)
- Wooden spoon or spatula—metal works, but might scratch up your grandma's skillet
If you don’t have a skillet, I suppose you could try a wide saucepan. I did once. Just don’t crowd the bananas.
Storing Leftovers (Like That’s Gonna Happen)
Store any leftovers in an airtight container in the fridge; they’ll keep about two days, maybe three, but honestly, in my house, it never lasts more than a day! Oh, and I think it tastes better reheated the next day with extra ice cream (but maybe that's just me).
How I Like to Serve It (And My Aunt's Trick)
Serve warm over vanilla ice cream, and if you’re feeling extra—whipped cream on top is a crowd-pleaser. My family sometimes piles on toasted pecans, especially at Sunday dinners. My aunt swears by a splash of strong coffee over her bowl, and I gotta admit it’s just fancy enough to feel "grown up."
Things I Learned the Hard Way (Pro Tips, If You Wanna Call ‘Em That)
- I once tried rushing the caramel stage… Don’t do that, unless grainy sugar chunks sound good to you.
- If you light the rum and it won’t flame, it’s probably too cold; warm it in your hands a bit first.
- And, don’t tip the pan toward your face. For real.
Questions People Actually Ask Me (or Text at 11pm)
- "Can I make Bananas Foster without alcohol?" Yup, just swap in orange juice or a little extra vanilla. It won’t flambé, but will still taste awesome.
- "Does it have to be bananas?" I mean, that’s the classic, but I once tried apples—turned out surprisingly nice. Pears got mushy, though. Not my fave.
- "Is flambéing safe?" If you don’t play with fire (literally) and you’ve got a clear countertop, you’ll be fine. Otherwise, just simmer the rum till the alcohol’s cooked out.
- "What’s the deal with the banana liqueur?" Honestly, you can skip it if it’s not in your cupboard.
- "Can I freeze leftovers?" I mean, technically, but the texture’s weird when thawed. Eat it fresh. Or, just eat it all now—no judgment!
Totally Unnecessary But Fun Digression
Speaking of bananas, did you know there are actual banana museums? I found one in California online while looking up ripening tips. I haven’t gone yet, but if someone buys me a ticket, I’m in!
For another Southern classic that won’t send you running for the fire extinguisher, I recommend this banana pudding recipe from Southern Living—it's a staple in my family get-togethers, too.
Ingredients
- 4 ripe bananas, sliced lengthwise
- 4 tablespoons unsalted butter
- ½ cup packed light brown sugar
- ¼ cup dark rum
- ¼ cup banana liqueur
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
-
1In a large skillet over medium heat, melt the butter. Stir in the brown sugar and cinnamon until smooth and bubbly.
-
2Add the banana slices to the skillet and cook for 1-2 minutes until they start to soften.
-
3Pour in the banana liqueur and vanilla extract, gently stirring to coat the bananas.
-
4Carefully add the rum to the skillet, then use a long lighter to ignite the sauce. Allow the flames to subside naturally.
-
5Serve the bananas and sauce immediately over scoops of vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!